I have an apology to make.
I love and value you all so much, and your loyalty and friendship means more to me than you will never know.
It is an unbelievable honor for you to make one of my recipes, and I only put out what I think you deserve: the best.
I am so glad you liked the looks of my cake recipe, but you have no idea how horrible I felt when some of you had issues with it.
I hate to shove a blogger pride PSA in your face (don’t worry this isn’t the apology part), but I do work very hard on all of my recipes. And that cake is one of the recipes I’ve made the most times personally on this entire blog. I have it almost every night for dessert or a snack.
It took me awhile to get it just right, and I worked so hard on it. I was mortified to hear it had issues!
It also occurred to me that now you might lose faith in me and my recipes. Please don’t!
I love you all, and I love this blog, and I truly do work very hard on every single one of my recipes. I promise.
So I’ve updated the recipe with solutions to the problems you’ve said you had. I have an old microwave, like I said, so I gave oven instructions and a warning that you will have to cook in intervals if you want to still cook it in the microwave to find the right amount of time. And if you thought it was too bitter, it is a bitter chocolate cake. If you’re like me and don’t like bitter chocolate, just sweeten.
I would never post anything I don’t drool over myself. You deserve no less than drool-worthy.
So please don’t give up on me, or that cake, yet. I really encourage you try it because I, personally, love it so much. And if you want a less fussy recipe, I have it for you right here.
It’s like hot cocoa, but with carob. So… hot carob?
All I can say is that I can’t believe I haven’t tried carob powder before!
It lends this wonderfully sweet, nutty flavor that is…dare I say it…
…better than chocolate.
Hot Carob (Vegan, Soy Free, Sugar Free, Low Fat, Low Calorie)
Carob is sweeter than expected, and I LOVE it. Drinking this stuff is like drinking straight chocolate, which is funny because there is no chocolate in this at all. Well, I’m not complaining!
Serves 1 (can be easily doubled or tripled)
1T carob powder (I don’t really know how you would sub cocoa. I think you’d have to add more coco and sweetener, but let me know how it goes if you try it!)
1c. milk of choice (I used almond milk)
Vanilla stevia drops, or other sweetener, to taste
splash of vanilla extract, if not using vanilla drops
Microwave directions: Put all the ingredients in a blender and blend, or 2-cup glass measuring cup, or other large container and blend with an immersion blender. Alternately, you could just whisk until all lumps are gone. Nuke until hot (about 1.5 minutes for me), but make sure to watch it very carefully.
Stovetop directions: Put all the ingredients in a blender and blend, or put them in a pot and blend with an immersion blender. Alternately, you could just whisk until all lumps are gone. Heat over medium heat to desired temperature, but make sure to watch it very carefully.
Now just have one or five of these, and you’re good to go.
How do you feel when someone doesn’t like something you’ve created? Are you discouraged to try someone’s recipes because you tried one that didn’t work as well as you’d hoped? What can I do to earn your recipe trust?